Derivation unknown. Possibly from the way that daikon as a food may be considered unsophisticated and crude; from the way that daikon are white (白い ​shiroi), alluding to the term 素人(shirōto, “amateur; hack”); or from a well-known witticism that no matter how much daikon one eats, it never causes food poisoning / is worth notice (hinging upon the verb 当たる (​ataru), meaning either “to hit the mark” / “to be worth notice”, or “to cause food poisoning”).[2]